Butter Chicken Curry


About this Recipe

Butter chicken is a classic Indian curry and accessible curry for beginners to cook. It’s great topped with tangy yogurt or served with basmati rice and naan.

Originally by Megan Joyce
Butter Chicken Curry
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 6 chicken breasts
  • 50mls Yoghurt
  • 2 teaspoons grated Ginger
  • 2 teaspoons crushed Garlic
  • 2 Onions (Finely Chopped)
  • 1 Pkt butter chicken paste or butter chicken spice mix mixed with 1 tablespoon sunflower oil
  • 2 tin chopped tomatoes
  • 250ml Double Cream
  • Salt
  • 2 Tablespoons Butter
  • Handful of Coriander

Step by Step Instructions

Start by chopping the chicken breasts into cubes, and put them in a bowl with the yoghurt, ginger & garlic to marinade (Minimum 1 hr – or overnight in the fridge)

In a saucepan, add 1 Tablespoon of the butter, and added the onion finely, saute for a few minutes, then add in the butter chicken paste or butter chicken spice & stir well.

Add the 2 tins of tomato, and allow to simmer for 30-40 mins until the tomato has started to break down.

Using a stick blender, blend the sauce until smooth (or transfer to a standing blender then return to the pot)

Add the chicken breast, and simmer for another 15- 20 mins until the chicken is cooked through.

Add in the cream and remaining butter, and season with salt as needed, (you can also sweeten with some sugar if desired) serve with fresh coriander and homemade Naan bread.

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